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Churros are a crunchy snack, prepared by deep-frying stick-shaped pieces of sweetened dough. Churros have a unique, crunchy texture because the plain flour is sweetened with an oily sugar syrup. On deep-frying, this gives the Churros a beautiful texture. When coated with a sweet cinnamon mixture, the Churros become just too heavenly to bite into. Churros with chocolate sauce is a favourite snack in many parts of the world like Spain, France and parts of America, where it is sometimes even served for breakfast.
Method- Combine 1¼ cups of water, sugar, oil and salt in a saucepan, mix well and bring to boil on a medium flame. This will take approx. 2 to 3 minutes.
- Switch off the flame, add the plain flour and mix well with the help of a spatula to form a soft dough.
- Transfer the mixture onto a plate and keep aside to cool for 5 minutes.
- Knead the dough again for 1 to 2 minutes or till it is smooth.
- Put the dough in piping bag fitted with a star nozzle and pipe out 50 mm. (2”) sized churros on a flat surface.
- Heat the oil in a deep non-stick kadhai and deep-fry 10 to 12 churros at a time on a medium flame till golden brown in colour from all the sides. Drain on an absorbent paper.
- Add the churros into the castor sugar-cinnamon mixture and toss well till they are evenly coated with the mixture from all the sides.
- Serve immediately with chocolate sauce.
Handy tip:- At step 5, use a piping bag made of cloth instead of plastic as plastic bag might tear while piping out churros.
Churros Video by Tarla Dalal
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Nutrient values per churro
| Energy | 78 cal |
| Protein | 0.4 g |
| Carbohydrates | 5.5 g |
| Fiber | 0 g |
| Fat | 6 g |
| Cholesterol | 0 mg |
| Vitamin A | 54.9 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.1 mg |
| Vitamin C | 0 mg |
| Folic Acid | 0 mcg |
| Calcium | 0.8 mg |
| Iron | 0.1 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 0.3 mg |
| Potassium | 4.8 mg |
| Zinc | 0 mg |
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6 FAVOURABLE REVIEWS
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